Moroccan roast chicken with apricots
Come rain or shine, serve up this sumac-marinated spatchcocked bird, that can be barbecued or oven cooked, with a sweet, fruity accompaniment
Middle Eastern carrot salad
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 4
Skip to ingredients
Ingredients
- ½ tsp orange blossom water
- ½ tsp ground cumin
- 1 tbsp extra virgin olive oil
- juice ½ lemon
- 500g carrot, shredded or grated
- large handful small mint leaves
Method
- STEP 1
Put the orange blossom water, cumin, oil, lemon juice and some seasoning into a jar. Screw on the lid and shake well to combine.
- STEP 2
Tip the carrots and mint into a bowl. Pour over the dressing, season and toss everything together.
